Preparation

Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.

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I added extra sea salt for a salted caramel profile, and it turned out beautifully. Nervous about burning the sugar, I think I could have let it carmelize more... Resultant sauce isn't as thick as I'd prefer. Big labor saver and impact to combine with candied tangerine peel recipe and served with the tangerine bavarian. Makes a lot of sauce, consider repurposing for vanilla ice cream topping or to add to a shake. Yum.

iamcev from Cleveland, OH / 12.25.11

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This is a light, clear, sauce with a bright fragrant aroma. Made this with a dense almond cake and everyone just raved about it.